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Classic Creamy Parmesan Mushroom Risotto

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A comforting risotto made with Arborio rice, fresh mushrooms, and creamy Parmesan cheese.

Ingredients

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  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 medium shallot or yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 ounces fresh cremini mushrooms, sliced
  • 4 ounces button mushrooms, sliced
  • 4 cups warm vegetable or beef broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon non-alcoholic white wine alternative or apple cider vinegar diluted with water
  • 1 knob unsalted butter
  • 1/4 cup heavy cream (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh chopped parsley for garnish

Instructions

  1. Prep Your Ingredients: Mince shallots or onion and garlic, slice mushrooms, grate Parmesan, and heat broth in a separate saucepan.
  2. Sauté Aromatics and Mushrooms: Heat olive oil in a large pot over medium heat, add shallots or onion, and cook until softened, about 3-5 minutes. Add garlic and cook for another minute. Add sliced mushrooms and cook until browned and tender, about 8-10 minutes.
  3. Toast the Rice: Add Arborio rice to the pot and stir constantly for about 2-3 minutes until slightly translucent around the edges.
  4. Deglaze with Non-Alcoholic Alternative: Pour in your non-alcoholic wine alternative or diluted apple cider vinegar, stirring constantly until absorbed, about 1-2 minutes.
  5. Add Broth, Ladle by Ladle: Add one ladleful of warm broth to the rice, stirring gently until absorbed. Repeat for about 18-20 minutes until creamy but still al dente.
  6. Finish and Mantecare: Once the risotto is al dente, remove from heat. Stir in reserved butter, heavy cream (if using), and Parmesan, stirring vigorously for 1-2 minutes.
  7. Rest and Serve: Let the risotto rest for 2-3 minutes, then serve in warm bowls, garnished with reserved mushrooms, parsley, and additional Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of broth.

Nutrition

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